Prevention of Listeria in food processing plants

I understand the Effective control of L. monocytogenes requires prevention of contamination (to the extent possible) and prevention of growth through time/temperature or formulation control. Knowledge of potential harborage sites is important, as contamination is more likely to occur when the organism has become established in a niche. Food processing plant surveys have found Listeria in the following locations (listed approximately in the order of prevalence):

• floors
• drains
• coolers
• cleaning aids such as brushes, sponges, etc.
• product and/or equipment wash areas
• food contact surfaces
• condensate
• walls and ceilings
• compressed air

Does anyone have sources of slide shows to better illustrate Listeria prevention ?

pLS GO TO www.fsis.usda.gov you will get valuable information.

Rahul

Thanks for you assistance

I understand the Effective control of L. monocytogenes requires prevention of contamination (to the extent possible) and prevention of growth through time/temperature or formulation control. Knowledge of potential harborage sites is important, as contamination is more likely to occur when the organism has become established in a niche. Food processing plant surveys have found Listeria in the following locations (listed approximately in the order of prevalence):

• floors
• drains
• coolers
• cleaning aids such as brushes, sponges, etc.
• product and/or equipment wash areas
• food contact surfaces
• condensate
• walls and ceilings
• compressed air

Does anyone have sources of slide shows to better illustrate Listeria prevention ?

I am not sure about your order of prevalence. I would be seriously worried if I found Listeria on food contact surfaces or food contact surface cleaning equipment.

Regards,

Tony

pLS GO TO www.fsis.usda.gov you will get valuable information.

Rahul

Thanks for the link Rahul

This looks quite useful:

http
://origin-www.fsis.usda.gov/Frame/Fram.../harborage.htm

Regards,

Tony